The crisp snap of fresh cucumbers paired with tender shrimp always reminds me of those perfect summer afternoons when the heat makes you crave something light and cooling. This cucumber shrimp salad has become my go-to when I need something that feels indulgent but won’t weigh me down. It’s been trending for good reason.
Think of this as your favorite shrimp cocktail reimagined as a proper salad. Juicy shrimp meets crunchy cucumbers and creamy avocado, all tossed in a bright dill yogurt dressing that brings everything together. It’s like those fancy restaurant appetizers, but you can make it in your own kitchen with ingredients from any grocery store. Full details in the blog!
I’ve been perfecting this recipe since my daughter brought home a version from her college friend’s family gathering last summer. After testing different herb combinations and dressing ratios, I found the secret is letting the flavors meld for just twenty minutes before serving. I tested it on three different dinner parties. You’ll love the secret!
PrintCucumber Shrimp Salad: Fresh and Irresistible Delight
This cucumber shrimp salad offers a refreshing chilled cucumber shrimp salad with creamy lime dressing. It is an easy cucumber shrimp avocado salad perfect for summer days and quick dinners.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 pounds shrimp peeled and deveined
- 1 English cucumber small diced
- 3 green onions thinly sliced
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 large lime zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove minced
- ¼ teaspoon kosher salt
Instructions
- Combine mayonnaise sour cream lime zest and juice dill mustard garlic salt and pepper in a bowl then chill or set aside.
- Boil water add shrimp and cook about 2 to 3 minutes until they turn pink and are cooked through.
- Prepare an ice water bath during cooking remove shrimp with a skimmer and cool in the ice water for 3 minutes then drain and chop into bite sized pieces.
- Mix chopped shrimp green onions diced cucumber and dressing together until fully coated and creamy.
Notes
- Make sure you have a juicy lime to ensure vibrant flavor If using smaller Mexican or Persian limes consider using two
Nutrition
- Calories: 349kcal
- Sugar: 3g
- Sodium: 1598mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 9g + 4g
- Trans Fat: 0.1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 305mg
Why You’ll Fall for This Cucumber Shrimp Salad
There’s something magical about the way cool cucumbers and tender shrimp come together in a bowl. It reminds me of those summer potlucks where everyone raved about the one dish that disappeared first – this is that dish. The creamy lime dressing with fresh dill brings everything together without feeling heavy or overpowering.
What makes this cucumber shrimp salad recipe special is how it balances textures and flavors. You get satisfying protein from perfectly cooked shrimp, refreshing crunch from English cucumber, and a bright pop from green onions. It’s like giving your taste buds a spa day – light, fresh, and completely satisfying.
- Ready in 30 minutes: Perfect for those nights when you want something special without the fuss
- Naturally light: All the satisfaction without feeling weighed down
- Make-ahead friendly: Actually gets better as the flavors meld together
Your Ingredient Breakdown and Shopping Tips
The beauty of this recipe lies in its simplicity – just a handful of fresh ingredients that you can find at any grocery store. I always start with good quality shrimp because they’re the star of the show. Look for shrimp that smell like the ocean, not fishy, and if you can get them already peeled and deveined, you’ll save yourself some prep time.
The English cucumber is key here – it’s less watery than regular cucumbers and has that perfect crisp bite. For the creamy lime dressing, make sure your lime feels heavy in your hand and gives slightly when you press it. That’s how you know it’s juicy and ready to brighten up your salad.
| Ingredient | Shopping Tip | Storage Note |
|---|---|---|
| Shrimp (2 lbs) | Choose firm, translucent shrimp with no fishy smell | Use within 1-2 days of purchase |
| English Cucumber | Should feel firm with no soft spots | Keeps in fridge up to 1 week |
| Fresh Dill | Look for bright green, feathery leaves | Store in damp paper towel in fridge |
| Lime | Heavy, slightly soft when pressed | Room temperature for juicing, then refrigerate |
How This All Comes Together Step-by-Step
I like to start with the dressing because it gives the flavors time to get acquainted while I prep everything else. Just whisk together the mayonnaise, sour cream, lime zest and juice, fresh dill, Dijon mustard, minced garlic, and kosher salt. The combination creates a creamy, tangy base that brightens every bite.
Cooking the shrimp is where people sometimes get nervous, but it’s actually foolproof. Bring your water to a rolling boil, drop in the shrimp, and watch for them to turn pink and curl up – that’s your 2-3 minute timer right there. The ice water bath stops the cooking immediately, so you won’t end up with rubbery shrimp.
- Pro Tip: Get your ice water bath ready before the shrimp go in the pot
- Timing matters: Pink and curled shrimp are perfectly cooked shrimp
- Size consistency: Chop everything into similar bite-sized pieces for the best eating experience
Troubleshooting Your Cucumber Shrimp Salad
The most common issue I hear about is watery salad, and it usually comes down to the cucumber prep. English cucumbers are less watery than regular ones, but if you’re worried, lightly salt the diced cucumber and let it sit for 10 minutes, then pat dry. This draws out excess moisture without losing that satisfying crunch.
If your dressing seems too thick, add lime juice a teaspoon at a time until it reaches the consistency you like. Too thin? A little extra mayonnaise will bring it back together. The beauty of this refreshing chilled cucumber shrimp salad is that it’s very forgiving.
- Overcooked shrimp: They’ll be rubbery – aim for just pink and curled
- Bland flavor: Add a pinch more salt or an extra squeeze of lime
- Soggy texture: Serve within 2 hours of mixing for best results
Easy Swaps and Creative Twists
This recipe is like a blank canvas for your creativity. I’ve made it with Greek yogurt instead of sour cream when I wanted something a little tangier, and it was delicious. You can also swap the fresh dill for chopped chives or even fresh mint for a completely different flavor profile.
For serving variety, try spooning this into butter lettuce cups for an elegant appetizer, or serve it over mixed greens for a more substantial salad. Some of my friends love it stuffed into pita pockets for a light lunch.
| Original | Easy Swap | Flavor Change |
|---|---|---|
| Sour cream | Greek yogurt | Tangier, lighter |
| Fresh dill | Chopped chives | Milder, oniony |
| Mayonnaise | Avocado (mashed) | Creamier, richer |
| English cucumber | Regular cucumber (seeded) | Same crunch, slightly more water |
Serving Ideas and Storage Tips
This salad is perfect for so many occasions – from casual backyard barbecues to elegant dinner parties. I love serving it family-style in a beautiful bowl with some crusty bread on the side, but it also makes gorgeous individual portions in small bowls or even hollowed-out cucumber cups for a fun presentation.
The flavors actually improve after about 20 minutes of chilling, as everything has time to meld together. Just give it a gentle stir before serving since the dressing can settle. Leftovers keep beautifully in the refrigerator for up to two days, though the cucumber will soften slightly.
| Storage Method | Time Frame | Notes |
|---|---|---|
| Refrigerator (covered) | 2-3 days | Best within first 24 hours |
| Room temperature | 2 hours max | Keep chilled for food safety |
| Make-ahead (without cucumber) | 1 day | Add cucumber just before serving |
Expert Says
Cucumber shrimp salad is not just refreshing; it’s a powerhouse of hydration and protein. Cucumbers have a high water content, which helps keep you hydrated, while shrimp provide lean protein and essential omega-3 fatty acids. This balance makes for a satisfying dish perfect for warm weather.
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The Quest for the Perfect Cucumber Shrimp Salad
This cucumber shrimp salad took a few culinary misadventures to master. My first attempt was a soggy mess, but each try brought me closer to that bright, refreshing balance of flavors that reminds me of summer picnics with my family. Now, it’s a dish I cherish and serve with love.
FAQs ( Cucumber Shrimp Salad )
What type of shrimp should I use?
For this recipe, use fresh or frozen shrimp that are peeled and deveined. Large shrimp have a nice texture, but medium-sized shrimp work well too. If using frozen shrimp, ensure they are fully thawed before cooking.
Can I make this salad ahead of time?
Yes, you can prepare this dish a few hours in advance. Just keep it refrigerated until serving. Though it’s best enjoyed fresh, the flavors will meld beautifully if given a little time.
What should I serve it with?
This meal pairs wonderfully with crusty bread or over a bed of mixed greens. It also works well as a refreshing side dish for grilled meats or seafood, adding a light and healthy touch.
Is it gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities. Just double-check your vinegar and seasoning brands to ensure they’re gluten-free.
What ingredients are essential?
Key ingredients include shrimp, cucumbers, and a dressing with a tangy flavor. Fresh herbs like dill or cilantro can elevate the taste, so don’t skip out on those if you can!
You’ll love how this cucumber shrimp salad comes together in just 30 minutes, delivering the perfect balance of cool, creamy textures and bright, fresh flavors. The way the dill yogurt dressing coats each tender shrimp and crisp cucumber bite reminds me of effortless summer meals that feel both elegant and comforting. It’s the kind of dish that makes you feel like you’ve discovered something special.
For a fun twist, try adding diced avocado or a handful of cherry tomatoes – both bring beautiful color and extra richness. Store leftovers covered in the fridge for up to two days, though honestly, it rarely lasts that long in our house. A trick I learned from my mother Julia’s kitchen: let it chill for at least 20 minutes before serving so all those lovely flavors can mingle and deepen.
I’d love to see how this turns out in your kitchen! Share a photo and tag us – there’s something so joyful about seeing everyone’s unique touches on family-inspired recipes. Did you grow up with a similar salad that brings back warm memories? Save this recipe for your next gathering or quiet summer evening. Here’s to creating delicious moments that bring us all a little closer together.
